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Cream Horns Recipe

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★★★★★

5 from 62 reviews

Delightful and flaky cream horns made with buttery puff pastry, filled with sweetened whipped heavy cream, and dusted with powdered sugar for an elegant dessert treat. Perfect for parties or afternoon tea.

Ingredients

Scale

Puff Pastry Shells

  • 17.3 ounces puff pastry sheets
  • 1 egg
  • 1 tablespoon water
  • Additional water, for moistening the puff pastry

Whipped Cream Filling

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Garnish

  • Powdered sugar, for dusting

Instructions

  1. Thaw Puff Pastry: Remove puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes until flexible but still firm, so they can be unfolded without cracking.
  2. Preheat Oven and Prepare Molds: Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly spray 18 cream horn molds with non-stick cooking spray that contains flour.
  3. Cut Puff Pastry Strips: Unfold one sheet of puff pastry at a time. Cut the sheet into 9 equal strips by dividing it into thirds lengthwise and then cutting each third into thirds. A pizza cutter works well for this.
  4. Wrap Pastry Around Molds: Using a pastry brush, lightly moisten one side of each strip with water. Place a cream horn mold at one end of a strip and wrap the strip around the mold, overlapping by about ¼ inch. Pinch the tip to secure.
  5. Prepare Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon water to create an egg wash.
  6. Apply Egg Wash and Bake: Place wrapped molds on the prepared baking sheet with space between them for puffing. Brush the pastry with egg wash. Bake for 15 minutes, rotating the baking sheet halfway, until golden brown.
  7. Cool and Remove Molds: Once baked, cool the cream horns slightly, then gently twist and remove the molds using a clean kitchen towel. Set the cream horns on a cooling rack to cool completely.
  8. Make Whipped Cream Filling: Whip the heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
  9. Fill Cream Horns: Transfer whipped cream to a piping bag and pipe the cream into the cooled cream horns.
  10. Finish and Serve: Dust the filled cream horns with powdered sugar. Serve immediately or chill until ready to serve.

Notes

  • Ensure puff pastry is well chilled but pliable for easier handling and better puff during baking.
  • Non-stick spray with flour helps puff pastry release easily from molds after baking.
  • Use fresh heavy cream for best whipping results.
  • Serve cream horns the same day for optimal texture; the pastry can become soggy over time if filled too far in advance.
  • Customize filling by adding vanilla extract or other flavorings to whipped cream if desired.

Keywords: cream horns, puff pastry dessert, whipped cream pastry, easy cream horns recipe, baked cream horns

Find it online: https://thefoodrecipe.com/cream-horns-recipe/